Warm Bean And Tomato Salad With Basil

This warm bean and tomato salad is a delightful blend of textures and flavors, perfect for a light lunch or a healthy side dish. The combination of crisp-tender green beans and hearty chickpeas provides a satisfying bite, while the sweet, juicy tomatoes add freshness. A quick sauté of shallots in olive oil brings out their natural sweetness, which pairs beautifully with the tangy kick of balsamic vinegar and fresh lemon juice. Fresh basil leaves infuse the dish with an aromatic, herbal note that elevates the simple ingredients.

Cooking Method: Boiling, Frying

Cuisine: Mediterranean

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 404

Dietary: Vegan

Description

This warm bean and tomato salad is a delightful blend of textures and flavors, perfect for a light lunch or a healthy side dish. The combination of crisp-tender green beans and hearty chickpeas provides a satisfying bite, while the sweet, juicy tomatoes add freshness. A quick sauté of shallots in olive oil brings out their natural sweetness, which pairs beautifully with the tangy kick of balsamic vinegar and fresh lemon juice. Fresh basil leaves infuse the dish with an aromatic, herbal note that elevates the simple ingredients.

Ingredients

Green Beans, ends removed
Tomatoes, seeded, chopped
Olive Oil
Fresh Basil, chopped
Large Dry Shallots, chopped
Lemon Juice, fresh
Balsamic or Red Wine Vinegar
Salt
Chickpeas, drained 19oz
Freshly Ground Black Pepper

Directions

1
Trim the ends from the green beans and cut them into 1 1/2-inch lengths.
2
Bring a pot of salted water to a boil and cook the green beans until just tender, about 5-7 minutes.
3
Drain the green beans well and set aside.
4
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
5
Add the chopped shallots to the skillet and cook until softened, about 2 minutes.
6
Pour in the balsamic vinegar and cook until the liquid is reduced and slightly syrupy.
7
Stir in the drained chickpeas and the cooked green beans.
8
Cook the mixture for about 2 minutes until heated through.
9
Transfer the warm bean mixture to a serving bowl.
10
Add the chopped tomatoes and fresh basil to the bowl and toss gently to combine.
11
In a small bowl, whisk together the remaining olive oil and lemon juice.
12
Pour the dressing over the salad and toss to coat evenly.
13
Season with salt and freshly ground black pepper to taste.
14
Serve warm or at room temperature.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 404kcal

% Daily Value *
Total Fat 14.7g23%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 319mg14%
Total Carbohydrate 58.1g20%
Dietary Fiber 9.6g39%
Sugars 5.0g
Protein 12.3g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/warm-bean-and-tomato-salad-with-basil/